Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon

Artichokes Barigoule

From Moveable Feast Season 5, Ep.8

Servings: 6 to 8

This preparation of artichokes  is a very classic provincial vegetable recipe.


  • 3 medium lemons, juiced
  • 25 fresh baby artichokes
  • 1 Tbs. olive oil
  • 4 oz. pancetta, cut into 1/2-inch dice
  • 1 small yellow onion, coarsely chopped (about 3/4 cups)
  • 2 medium carrots, coarsely chopped (about 1 cup)
  • Kosher salt and freshly ground black pepper
  • 3 medium cloves garlic, finely chopped
  • 3 sprigs fresh thyme
  • 1 cup dry white wine
  • 2 cups lower-salt chicken broth


  • Fill a large bowl with cold water and add the lemon juice. Clean and trim the artichokes to their soft inner leaves and put into the bowl of cold lemon water as they are done.
  • In a large straight-sided skillet with a cover, heat the oil over medium-high heat until shimmering. Add the pancetta and cook until it begins to turn golden, about 5 minutes. Add the onion, carrot, 1 tsp. salt, and 1/4 tsp. pepper, and cook, stirring occasionally, until softened, about 6 minutes. Add the garlic and cook, stirring, until fragrant, about 30 seconds. Add the thyme and wine, and cook until slightly reduced, about 2 minutes. Add the chicken broth, bring to a boil, reduce to a simmer, add the artichokes, cover, and cook until the artichokes are tender, 15 to 20 minutes.


If you can’t find fresh baby artichokes, you can substitute good-quality canned (such as Roland brand) or frozen baby artichokes. If using frozen, thaw the artichokes before adding to the skillet. Cook, covered, for 5 minutes.


Rate or Review


We haven't received any reviews yet for this recipe.

Have you made it? Tell us what you thought!

Rate this Recipe

Write a Review

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 44%

Already a subscriber? Log in.


View All

Moveable Feast Logo

Season 4 Extras

Carmel, CA (511)

Visit the quaint seaside town of Carmel for a coastal episode of Moveable Feast with Fine Cooking. Host Curtis Stone joins chefs Justin Cogley and James Syhabout as they forage…

View all Moveable Feast recipes and video extras


Follow Fine Cooking on your favorite social networks